Jamie's chilli con carne recipe is barely a recipe. For him, the beauty of it is that it comes out different every time so feel free to mix it up, add your own twists and have fun!
Peel and dice the onion and garlic. Pour the oil into a large saucepan over a medium heat and add the onion and garlic. Sweat for 10 minutes.
Add the beef mince in large-ish chunks, turn the heat up high and brown the outside for 5 minutes (gives different textures of mince). Stir in spices and carry on cooking for 5 minutes
Add stock cube, tomatoes, kidney beans plus anything else you want from a selection of flavoursome things I often use tomato puree, tomato ketchup, brown sauce, red wine, beer or worcestershire sauce. Bring to the boil for 5 minutes. Put a lid on the pan and turn hob down to the lowest setting - leave for 1 hour, stirring every few minutes. After 1 hour, take lid off and leave to cook for another hour, or until thick, very gloopy texture is achieved. You could use a heat diffuser to keep cooking temperature as low as possible.
Serve with boiled rice or cornbread and sour cream. Serves 6